Foie gras and arabica cream on toast

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Tarte en fleur

Foie gras and arabica cream on toast

Preparation 30 minutes
Service 6 people
Difficulty 8/10


  • 250g semi-cooked duck foie gras
  • 1 expresso
  • 30g single cream
  • 3 thick slices white bread
  • Coffee beans


  1. Heat the cream, removing from the heat before it boils.
  2. Blend the foie gras with the coffee and the cream to make a rather thick cream.
  3. Toast the slices of bread. Place some foie gras cream on each slice and grate a coffee bean over the top.
    Serve and enjoy!